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Lopes AC, Queirós RP, Inácio RS, Pinto CA, Casal S, Delgadillo I, Saraiva JA. High-Pressure Processing Effects on Microbiological Stability, Physicochemical Properties, and Volatile Profile of a Fruit Salad. Foods 2024; 13:1304. [PMID: 38731676 PMCID: PMC11083073 DOI: 10.3390/foods13091304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2023] [Revised: 04/17/2024] [Accepted: 04/22/2024] [Indexed: 05/13/2024] Open
Abstract
Nowadays, consumers are more aware of the effects of their diet on their health, and thus demand natural or minimally processed food products. Therefore, research has focused on processes that assure safe products without jeopardizing their nutritional properties. In this context, this work aimed to evaluate the effects of high-pressure processing (550 MPa/3 min/15 °C, HPP) on a fruit salad (composed of melon juice and pieces of Golden apple and Rocha pear) throughout 35 days of storage at 4 °C. For the physicochemical properties analysed (browning degree, polyphenol oxidase activity, antioxidant activity (ABTS assay), and volatile profile), a freshly made fruit salad was used, while for the microbiological tests (total aerobic mesophiles, and yeast and moulds) spoiled melon juice was added to the fruit salad to increase the microbial load and mimic a challenge test with a high initial microbial load. It was determined that processed samples were more microbiologically stable than raw samples, as HPP enabled a reduction of almost 4-log units of both total aerobic mesophiles and yeasts and moulds, as well as an almost 1.5-fold increase in titratable acidity of the unprocessed samples compared to HPP samples. Regarding browning degree, a significant increase (p < 0.05) was observed in processed versus unprocessed samples (roughly/maximum 68%), while the addition of ascorbic acid decreased the browning of the samples by 29%. For antioxidant activity, there were no significant differences between raw and processed samples during the 35 days of storage. An increase in the activity of polyphenol oxidase immediately after processing (about 150%) was confirmed, which was generally similar or higher during storage compared with the raw samples. Regarding the volatile profile of the product, it was seen that the compounds associated with melon represented the biggest relative percentage and processed samples revealed a decrease in the relative quantity of these compounds compared to unprocessed. Broadly speaking, HPP was shown to be efficient in maintaining the stability and overall quality of the product while assuring microbial safety (by inactivating purposely inoculated microorganisms), which allows for longer shelf life (7 versus 28 days for unprocessed and processed fruit salad, respectively).
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Affiliation(s)
- Ana C. Lopes
- Associated Laboratory for Green Chemistry-Network of Chemistry and Technology (LAQV-REQUIMTE), Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (A.C.L.); (C.A.P.); (I.D.)
| | - Rui P. Queirós
- Department of Applications and Food Processing, Hiperbaric S.A., Calle Condado de Treviño, 6, 09001 Burgos, Spain;
| | - Rita S. Inácio
- School of Agriculture (ESA), Polytechnique Institute of Beja, Rua Pedro Soares, 7800-295 Beja, Portugal;
| | - Carlos A. Pinto
- Associated Laboratory for Green Chemistry-Network of Chemistry and Technology (LAQV-REQUIMTE), Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (A.C.L.); (C.A.P.); (I.D.)
| | - Susana Casal
- LAQV-REQUIMTE, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, 4050-313 Porto, Portugal;
| | - Ivonne Delgadillo
- Associated Laboratory for Green Chemistry-Network of Chemistry and Technology (LAQV-REQUIMTE), Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (A.C.L.); (C.A.P.); (I.D.)
| | - Jorge A. Saraiva
- Associated Laboratory for Green Chemistry-Network of Chemistry and Technology (LAQV-REQUIMTE), Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (A.C.L.); (C.A.P.); (I.D.)
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Ferreira RM, Costa AM, Pinto CA, Silva AMS, Saraiva JA, Cardoso SM. Impact of Fermentation and Pasteurization on the Physico-Chemical and Phytochemical Composition of Opuntia ficus-indica Juices. Foods 2023; 12:foods12112096. [PMID: 37297341 DOI: 10.3390/foods12112096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2023] [Revised: 05/15/2023] [Accepted: 05/17/2023] [Indexed: 06/12/2023] Open
Abstract
Opuntia ficus-indica fruits are a source of valuable compounds, presenting a high nutritional value and several health benefits. However, due to its low shelf life and increased production, there are considerable post-harvest losses of this cactus fruit. So, ways need to be found to drain the increased production of this fruit that is being wasted. The chemical composition of prickly pear makes it an appealing substrate for fermentation. This study investigates the production of fermented beverages produced from Opuntia ficus-indica cv 'Rossa' and evaluates the effects of different fermentation times (18 and 42 h) and post-fermentation pasteurization by high-pressure (500 MPa for 10 min) and temperature (71.1 °C for 30 s) on the physico-chemical and biological characteristics of the produced beverages. According to the results, the beverage produced from 48 h of fermentation has an alcohol content value of 4.90 ± 0.08% (v/v) and a pH of 3.91 ± 0.03. These values contribute to an extended shelf life and improved organoleptic characteristics compared to the sample fermented for 18 h. Additionally, the longer fermentation resulted in 50% fewer total soluble solids, 90% less turbidity, and lower pH when compared to the sample fermented for 18 h. Moreover, overall, high-pressure processing demonstrates better retention of "fresh-like" characteristics, along with higher levels of phytochemical compounds and antioxidant capacity, similar to those observed in the juice for SO•- and NO•-scavenging abilities.
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Affiliation(s)
- Ricardo M Ferreira
- LAQV-REQUIMTE, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Adriana M Costa
- LAQV-REQUIMTE, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Carlos A Pinto
- LAQV-REQUIMTE, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Artur M S Silva
- LAQV-REQUIMTE, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Jorge A Saraiva
- LAQV-REQUIMTE, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Susana M Cardoso
- LAQV-REQUIMTE, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal
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3
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Duarte RV, Lopes-da-Silva JA, Gomes AM, Delgadillo I, Barba FJ, Saraiva JA. Improving fresh cheese shelf-life through hyperbaric storage at variable room temperature. J Food Sci 2023; 88:391-402. [PMID: 36463414 DOI: 10.1111/1750-3841.16393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Revised: 10/25/2022] [Accepted: 11/02/2022] [Indexed: 12/07/2022]
Abstract
The changes in microbiological, physiochemical, and textural properties in fresh cheeses made from either cow or goat milk were observed under hyperbaric storage (HS, 50-100 MPa) at room temperature (RT) and compared with refrigerated storage under normal atmospheric pressure for 60 days. An initial microbial growth inhibition was observed for both cheese types, as well as a considerable inactivation of all endogenous microbiota under HS/RT (75-100 MPa/RT). This contributed to a higher stability of pH and color values, especially at the higher pressure at room temperature (100 MPa/RT) throughout 60 days storage. A compression effect occurred during HS/RT, resulting in higher whey loss, reduction in moisture content, and textural changes. Such changes tended to decrease over time, to values closer to the initial ones, with hardness values at the 60th day of storage at 75/RT similar to those observed for refrigeration on the 7th day and 1.4-fold higher than those observed at 100/RT. Overall, HS/RT reduced the microbial populations load during storage (≥5 log units in some cases), with minimal effects on most of the evaluated quality parameters. These results point to a considerable shelf-life extension of HS fresh cheeses, without temperature control, pinpointing HS as a more sustainable preservation strategy than refrigeration, with great potential for industrial application. PRACTICAL APPLICATION: The results presented in this study point to increased microbial stability of fresh cheeses when stored under hyperbaric storage without temperature control, leading possibly to an increased shelf-life, of up to 60 days. This kind of new food preservation strategy may be suitable for longer transportation of foods, where energy may not be handily and widely available, while additionally contributing to increased shelf-life and safety. Also, hyperbaric storage could be applied throughout the food storage, improving shelf-life with a lower carbon footprint than refrigeration.
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Affiliation(s)
- Ricardo V Duarte
- Departamento de Química, LAQV-REQUIMTE, Universidade de Aveiro, Aveiro, Portugal.,Centro de Biotecnologia e Química Fina (CBQF)-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | | | - Ana M Gomes
- Centro de Biotecnologia e Química Fina (CBQF)-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | - Ivonne Delgadillo
- Departamento de Química, LAQV-REQUIMTE, Universidade de Aveiro, Aveiro, Portugal
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Universitat de València, Burjassot, Spain
| | - Jorge A Saraiva
- Departamento de Química, LAQV-REQUIMTE, Universidade de Aveiro, Aveiro, Portugal
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Effect of High-Pressure and Thermal Pasteurization on Microbial and Physico-Chemical Properties of Opuntia ficus-indica Juices. BEVERAGES 2022. [DOI: 10.3390/beverages8040084] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Opuntia fruits are recognized for their richness in nutrients and in bioactive compounds, being also highly appreciated by consumers as a juice. Nevertheless, without further processing, prickly pear juices have a short shelf-life, hampering their commercial use. In this work, thermal (TP) and high-pressure (HPP) pasteurization were applied to juices from Opuntia ficus-indica cultivars ‘Rossa’, ‘Gialla’, and ‘Bianca’ to understand the impact of those methods on the microbial safety, physico-chemical properties, and the nutritional content of the samples, over storage at 4 °C. In general, thermal pasteurization at 71.1 °C for 30 s increased the shelf-life by 22 days, and high-pressure pasteurization at 500 MPa for 10 min increased the shelf-life by 52 days with regard to microbial growth as well as maintenance of physical-chemical characteristics. The application of these two pasteurization methods delayed changes in the physico-chemical characteristics of the juices, with a more pronounced effect on the titratable acidity, °Brix and browning. For the same periods of time, the application of pasteurization methods decreased the variation in these quality parameters by around 75%. Similarly, these methods were shown to have the same effect on the polyphenolic concentration as well as the antioxidant activity of the juices. In particular, HPP was more efficient in preventing a decrease in °Brix and increase in titratable acidity, which normally negatively affect the flavor of the juices.
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A microbiological perspective of raw milk preserved at room temperature using hyperbaric storage compared to refrigerated storage. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103019] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Mohamad Salin NS, Md Saad WM, Abdul Razak HR, Salim F. Effect of Storage Temperatures on Physico-Chemicals, Phytochemicals and Antioxidant Properties of Watermelon Juice ( Citrullus lanatus). Metabolites 2022; 12:75. [PMID: 35050198 PMCID: PMC8780985 DOI: 10.3390/metabo12010075] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 12/22/2021] [Accepted: 12/28/2021] [Indexed: 02/04/2023] Open
Abstract
Watermelon (Citrullus lanatus) consists of high moisture content and is favoured for its juice products. The popular fruit has a tempting taste, sweet aroma and attractive flesh colour. It is enriched with phytochemicals and antioxidant properties that are beneficial to human health. Due to convenience, the majority of individuals are likely to consume watermelon juice. However, little is known about the fruit juice storage and temperatures that may affect its beneficial properties. This study investigated the effect of storage temperature at room temperature, refrigerator cold, refrigerator freeze and freeze-dried, and analyzed the juice physico-chemicals (weight loss, pH, ash, moisture, total soluble solid, browning and turbidity), phytochemicals (total phenolic, total flavonoid, lycopene and β-carotene) and antioxidant scavenging activities during 9 days of storage. The results showed that watermelon juice was affected by storage temperatures and conditions with significant changes in physico-chemical appearance and decrease in total phytochemical content, thus consequently affecting their antioxidant activities during 9 days of storage. Although fresh watermelon juice can be consumed for its high nutritional values, freeze-drying is the preferable technique to retain its benefits and to delay juice degradation.
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Affiliation(s)
- Nur Shafinaz Mohamad Salin
- Centre of Medical Laboratory Technology, Faculty of Health Sciences, Puncak Alam Campus, Universiti Teknologi MARA (UiTM) Selangor Branch, Puncak Alam 42300, Selangor, Malaysia;
| | - Wan Mazlina Md Saad
- Centre of Medical Laboratory Technology, Faculty of Health Sciences, Puncak Alam Campus, Universiti Teknologi MARA (UiTM) Selangor Branch, Puncak Alam 42300, Selangor, Malaysia;
| | - Hairil Rashmizal Abdul Razak
- Department of Radiology, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia;
| | - Fatimah Salim
- Atta-ur-Rahman Institute for Natural Product Discovery (AuRIns), Puncak Alam Campus, Universiti Teknologi MARA (UiTM) Selangor Branch, Puncak Alam 42300, Selangor, Malaysia;
- Centre of Foundation Studies, Dengkil Campus, Universiti Teknologi MARA (UiTM) Selangor Branch, Dengkil 43800, Selangor, Malaysia
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Silva AFR, Monteiro M, Resende D, Braga SS, Coimbra MA, Silva AMS, Cardoso SM. Inclusion Complex of Resveratrol with γ-Cyclodextrin as a Functional Ingredient for Lemon Juices. Foods 2020; 10:E16. [PMID: 33374614 PMCID: PMC7822441 DOI: 10.3390/foods10010016] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Revised: 12/14/2020] [Accepted: 12/18/2020] [Indexed: 01/08/2023] Open
Abstract
Microencapsulated resveratrol (RSV) is a pertinent ingredient in functional foods to be used in the prevention and management of cardiovascular diseases. Gamma-cyclodextrin (γ-CD) was evaluated for its RSV inclusion ability. Inclusion procedures comprised mixing equal concentration of an aqueous solution of γ-CD with an ethanol solution of RSV and freeze-drying to obtain a solid material. Solid-state characterization by vibrational spectroscopy, thermogravimetry, and powder X-ray diffraction (PXRD) confirmed the formation of the γ-CD·RSV complex in a ratio of 1:1. PXRD suggested that cyclodextrin molecules in the complex are stacked in infinite channels holding the RSV inside, with a wide inter-channel space where 14 water molecules are retained. Fresh lemon juices supplemented with 0.625 mg/mL of RSV in its free (RSV-juice) or complexed (γ-CD·RSV-juice) form were stored along 28 days under dark and room temperature or at 4 °C. Initially, the RSV level in γ-CD·RSV-juice was about nine times higher than in RSV-juice (43.1% and 4.8%, respectively), suggesting that the RSV complexation promoted its solubility in the lemon juice, a fact that was still noticed after 28 days of storage. Moreover, regardless the fact that the antioxidant capacity was similar among the juices, the loss of antiradical ABTS•+ capacity in γ-CD·RSV-juice was reduced compared to that of the RSV-juice. Overall, this study allowed concluding that γ-CD can serve as a carrier of RSV, promoting its solubility and eventually protecting its antioxidant stability in lemon juices for at least 28 days.
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Affiliation(s)
| | | | | | | | | | | | - Susana M. Cardoso
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (A.F.R.S.); (M.M.); (D.R.); (S.S.B.); (M.A.C.); (A.M.S.S.)
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8
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Hyperbaric Storage Effect on Enzyme Activity and Texture Characteristics of Raw Meat. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09261-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Rinaldi M, Littardi P, Paciulli M, Ganino T, Cocconi E, Barbanti D, Rodolfi M, Aldini A, Chiavaro E. Impact of Ohmic Heating and High Pressure Processing on Qualitative Attributes of Ohmic Treated Peach Cubes in Syrup. Foods 2020; 9:E1093. [PMID: 32796512 PMCID: PMC7466281 DOI: 10.3390/foods9081093] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 08/07/2020] [Accepted: 08/07/2020] [Indexed: 02/02/2023] Open
Abstract
Stabilization of ohmic pretreated peach cubes (ohm) in syrup, representative of semifinished fruit products, was finalized by ohmic heating (OHM) and high pressure processing (HPP), proposed respectively as thermal and nonthermal pasteurization, in comparison to a conventional pasteurization treatment (DIM). The samples were then studied in terms of histological, physical (dimensional distribution, tenderometry, texture, viscosity of syrup and colour), chemical (total phenolic and ascorbic acid content), and sensorial (triangle test) properties. Severe modifications of the cell walls were observed in ohm-DIM and ohm-OHM samples, with swelling and electroporation, respectively. From chemical analyses, significant reduction of ascorbic acid and simultaneous increase of total phenolics content were observed for ohm-DIM and ohm-OHM, probably in relation to the cell wall damages. ohm-HPP showed the best preservation of the dimensional characteristics and hardness, followed by ohm-OHM and ohm-DIM. In addition, textural and colour parameters evidenced similar results, with ohm-HPP as the less different from ohm. Finally, the sensorial analysis confirmed ohm-HPP and ohm-OHM samples as the most similar to ohm as well as the most appreciated in terms of colour and consistency.
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Affiliation(s)
- Massimiliano Rinaldi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.R.); (P.L.); (T.G.); (D.B.); (M.R.); (E.C.)
| | - Paola Littardi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.R.); (P.L.); (T.G.); (D.B.); (M.R.); (E.C.)
| | - Maria Paciulli
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.R.); (P.L.); (T.G.); (D.B.); (M.R.); (E.C.)
| | - Tommaso Ganino
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.R.); (P.L.); (T.G.); (D.B.); (M.R.); (E.C.)
- National Research Council, Institute of BioEconomy (IBE), via Madonna del Piano, 10-50019 Sesto Fiorentino (FI), Italy
| | - Emanuela Cocconi
- Experimental Station for the Food Preserving Industry (SSICA), Viale Tanara, 31/a, 43121 Parma, Italy;
| | - Davide Barbanti
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.R.); (P.L.); (T.G.); (D.B.); (M.R.); (E.C.)
| | - Margherita Rodolfi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.R.); (P.L.); (T.G.); (D.B.); (M.R.); (E.C.)
| | - Antonio Aldini
- John Bean Technology SpA, Via Mantova 63/A, 43123 Parma, Italy;
| | - Emma Chiavaro
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (M.R.); (P.L.); (T.G.); (D.B.); (M.R.); (E.C.)
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Santos MD, Fidalgo LG, Pinto CA, Duarte RV, Lemos ÁT, Delgadillo I, Saraiva JA. Hyperbaric storage at room like temperatures as a possible alternative to refrigeration: evolution and recent advances. Crit Rev Food Sci Nutr 2020; 61:2078-2089. [PMID: 32496815 DOI: 10.1080/10408398.2020.1770687] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
From 2012, the preservation of food products under pressure has been increasingly studied and the knowledge acquired has enlarged since several food products have been studied at different storage conditions. This new food preservation methodology concept called Hyperbaric Storage (HS) has gain relevance due to its potential as a replacement or an improvement to the conventional cold storage processes, such as the traditional refrigeration (RF), or even frosting, from the energetic savings to the reduction of the carbon foot-print. Briefly, HS is capable to inhibit the microbial proliferation or its inactivation which results in the extension of the shelf-life of several food products when compared to RF. Moreover, the overall quality parameters seem not to be affected by HS, being the differences detected on samples over storage similar to lower when compared to the ones stored at RF. This review paper aims to gather data from all studies carried out so far regarding HS performance, mainly at room temperature on fruit juices, meat and fisheries, as well on dairy products and ready-to-eat meals. The HS advantages as a new food preservation methodology are presented and explained, being also discussed the industrial viability and environmental impact of this methodology, as well its limitations.
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Affiliation(s)
- Mauro D Santos
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Liliana G Fidalgo
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Carlos A Pinto
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Ricardo V Duarte
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Álvaro T Lemos
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Ivonne Delgadillo
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Jorge A Saraiva
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
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El-Saadony MT, Elsadek MF, Mohamed AS, Taha AE, Ahmed BM, Saad AM. Effects of Chemical and Natural Additives on Cucumber Juice's Quality, Shelf Life, and Safety. Foods 2020; 9:E639. [PMID: 32429212 PMCID: PMC7281498 DOI: 10.3390/foods9050639] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Revised: 05/08/2020] [Accepted: 05/11/2020] [Indexed: 12/21/2022] Open
Abstract
Microbial contamination affects beverages' lifetime, quality, and safety. Cucumber crops are seasonally spoiled because of the overproduction. The current study aimed to maximize the importance of natural preservatives and reduce the usage of artificial ones to prolong the cucumber juice's storage life, enhance flavor, and control the microorganisms after protein isolate and organic acids supplementation. The additions included control (no addition), citric, benzoic acid, sodium salts, kidney bean pepsin hydrolysate (KPH), chicken egg protein isolate (CEPI), duck egg protein isolate (DEPI), and quail egg protein isolate (QEPI) as J-Control, J-Citric, J-Benzoic, J-sod. Citrate, J-sod. Benzoate, J-KPH, J-CEPI, J-DEPI, and J-QEPI, respectively. The antioxidant activity of these additives and juices was evaluated by DPPH radical scavenging activity. The antimicrobial activity, including antibacterial and antifungal activities, was evaluated by using disc assay and the radial growth of fungal mycelium, respectively. The phenolic compounds and flavonoids were estimated by a spectrophotometer as Gallic acid equivalent (GAE) and quercetin equivalent (QE), respectively. Moreover, chemical parameters such as pH, total soluble solids (TSS), Titratable acidity (TTA), and Vitamin C were evaluated by AOAC. Finally, the color properties were estimated by a spectrophotometer, using the Hunter method. KPH had higher significant (p ≤ 0.05) antioxidant activity (88%), along with antimicrobial activity. It significantly (p ≤ 0.05) reduced the growth of G+ and G- bacteria by 71%-97% and 58%-66% respectively. Furthermore, it significantly (p ≤ 0.05) inhibited the tested fungi growth by 70%-88% and the other additives less than that. During the storage of cucumber juice for an interval of zero, two, four, and six months, the phenolic compounds and flavonoids were significantly (p ≤ 0.05) decreased. Consequently, the potential activity of the juice was reduced; in addition, pH and vitamin C were significantly (p ≤ 0.05) decreased during the storage period. Meanwhile, the TSS and Titratable acidity were significantly raised. As for color and sensory properties, J-sod. Benzoate, J-KPH, J-CEPI, and J-DEPI had significantly (p ≤ 0.05) high scores in color, taste, and flavor against the control. Generally, the usage of natural additives extends the cucumber juice's lifetime and increased the manufacture of high-quality and valuable juice.
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Affiliation(s)
- Mohamed T. El-Saadony
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Mohamed F. Elsadek
- Department of Community Health Sciences, College of Applied Medical Sciences, King Saud University, Riyadh 11362, Saudi Arabia
- Department of Nutrition and Food Science, Faculty of Home Economics, Helwan University, Helwan 11795, Egypt;
| | - Alaa S. Mohamed
- Food Science Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt;
| | - Ayman E. Taha
- Department of Animal Husbandry and Animal Wealth Development, Faculty of Veterinary Medicine, Alexandria University, Rasheed, Edfina 22758, Egypt;
| | - Badreldin M. Ahmed
- Department of Nutrition and Food Science, Faculty of Home Economics, Helwan University, Helwan 11795, Egypt;
| | - Ahmed M. Saad
- Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt;
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12
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Santos MD, Castro R, Delgadillo I, Saraiva JA. Improvement of the refrigerated preservation technology by hyperbaric storage for raw fresh meat. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:969-977. [PMID: 31605386 DOI: 10.1002/jsfa.10083] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Revised: 09/30/2019] [Accepted: 10/02/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND This work aimed to compare raw fresh meat (minced bovine and pork in pieces) preserved by hyperbaric storage (HS) at room-like temperature (75 MPa/25 °C) and HS at cold temperatures (60 MPa/10 °C) for up to 60 days, being both compared to refrigeration (RF, 4 °C). RESULTS HS conditions showed microbial load reductions over 60 days of storage, leading to a possible shelf-life extension when compared to samples at RF. Moreover, between both HS conditions similar results were found at the 60th day, reaching in some cases values < 1.00 log CFU g-1 . Overall, pH presented an increase with storage for both HS conditions (e.g. over 30 days, from 5.51 ± 0.02 to 5.70 ± 0.01 and 5.85 ± 0.03, for 60 MPa/10 °C and 75 MPa/25 °C, respectively, on pork meat in pieces, PP) contrary to RF where pH values decreased (from 5.51 ± 0.02 to 5.33 ± 0.03). Regarding moisture content and drip loss, lower and higher values were found, respectively at 75 MPa/25 °C, mainly in bovine minced meat. Overall, colour ΔE* did not present considerable differences for both samples under all storage conditions. Lipid oxidation presented an increase tendency over time, with both HS conditions showing the higher values (1.795 ± 0.217 and 2.169 ± 0.117 for 60 MPa/10 °C and 75 MPa/25 °C, respectively, compared to 0.895 ± 0.084 μg MDA g-1 in PP samples at the 30th day). CONCLUSION Although several advantages were found further studies should be carried out in order to optimize the HS conditions for raw fresh meat and assess the impact of this preservation methodology on other meat quality parameters as for instance sensorial aspects. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Mauro D Santos
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Rodolfo Castro
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Ivonne Delgadillo
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Jorge A Saraiva
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
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13
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Preservation of raw watermelon juice up to one year by hyperbaric storage at room temperature. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108695] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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14
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Abstract
Hyperbaric storage is an innovative preservation method that consists of storing food under pressure, either at room or at low temperature, for time periods of days, weeks, or months. Recent scientific literature shows that hyperbaric storage at room temperature (HS-RT) could be an efficient method for fruit juice preservation. Depending on the level applied, pressure can inhibit and even inactivate the endogenous microflora of the fresh juice, while properly preserving other organoleptic and quality indicators. Even though the method has not yet been implemented in the food industry, its industrial viability has been evaluated from different points of view (product quality, consumer acceptation, vessel design, economic, or environmental, among others). The results reveal that HS-RT is effective in extending the shelf-life of both acidic and low-acidic fruit juices. Moreover, the energetic costs and the carbon footprint of HS-RT are considerably lower than those of refrigeration, therefore, HS-RT could be a reliable and environmentally friendly alternative to conventional cold storage. However, before industrial implementation, much more research is needed to clarify the effects of the storage conditions on the agents that cause fruit juice deterioration.
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15
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Design of biosystems to provide healthy and safe food—part B: effect on microbial flora and sensory quality of orange juice. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-018-03228-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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16
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Maherani B, Khlifi MA, Salmieri S, Lacroix M. Microemulsion‐based biopreservatives and γ‐irradiation as combined treatments to provide healthy and safe orange juice. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13909] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Behnoush Maherani
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center INRS‐Institut Armand‐Frappier, Institute of Nutraceutical and Functional Foods Laval Canada
| | - Mohamed Ali Khlifi
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center INRS‐Institut Armand‐Frappier, Institute of Nutraceutical and Functional Foods Laval Canada
| | - Stéphane Salmieri
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center INRS‐Institut Armand‐Frappier, Institute of Nutraceutical and Functional Foods Laval Canada
| | - Monique Lacroix
- Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center INRS‐Institut Armand‐Frappier, Institute of Nutraceutical and Functional Foods Laval Canada
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17
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Paciulli M, Rinaldi M, Rodolfi M, Ganino T, Morbarigazzi M, Chiavaro E. Effects of high hydrostatic pressure on physico-chemical and structural properties of two pumpkin species. Food Chem 2019; 274:281-290. [PMID: 30372940 DOI: 10.1016/j.foodchem.2018.09.021] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2018] [Revised: 09/03/2018] [Accepted: 09/03/2018] [Indexed: 01/11/2023]
Abstract
The effects of high pressure treatments (200, 400, 600 MPa for 5 min) and a thermal treatment (85 °C for 5 min) were evaluated on cubes of two pumpkin species (Cucurbita maxima L. var. Delica and Cucurbita moschata Duchesne var. Butternut) up to 2 months of refrigerated storage. Increasing the pressure, small parenchyma cells from the pumpkin tissue exhibited collapses and separations, especially for Butternut. This species showed a lower hardness than Delica at time 0. For both species, 400 MPa and thermal treatment were the most effective in the inactivation of pectinmethylesterase, which reactivated after 2 months, especially for Butternut. Colorimetric parameters decreased after all treatments. Antioxidant activity resulted affected by pressure, showing a significant increase during storage especially for the samples treated at 200 MPa after 2 months, comparable to the thermal treated ones. Among the tested treatments, 400 MPa may be considered as the best option for the quality retention during storage.
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Affiliation(s)
- Maria Paciulli
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy
| | - Massimiliano Rinaldi
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy.
| | - Margherita Rodolfi
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy
| | - Tommaso Ganino
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy; Consiglio Nazionale delle Ricerche, Istituto per la Valorizzazione del Legno e delle Specie Arboree (IVaLSA), Via Madonna del Piano 10, 50019 Sesto Fiorentino, (Florence), Italy
| | | | - Emma Chiavaro
- Dipartimento di Scienze degli Alimenti e del Farmaco, Università degli Studi di Parma, Parco Area delle Scienze 47/A, 43124 Parma, Italy
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18
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Fidalgo LG, Lemos ÁT, Delgadillo I, Saraiva JA. Microbial and physicochemical evolution during hyperbaric storage at room temperature of fresh Atlantic salmon (Salmo salar). INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.11.003] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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Pinela J, Ferreira ICFR. Nonthermal physical technologies to decontaminate and extend the shelf-life of fruits and vegetables: Trends aiming at quality and safety. Crit Rev Food Sci Nutr 2017; 57:2095-2111. [PMID: 26192014 DOI: 10.1080/10408398.2015.1046547] [Citation(s) in RCA: 77] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Minimally processed fruits and vegetables are one of the major growing sectors in food industry. This growing demand for healthy and convenient foods with fresh-like properties is accompanied by concerns surrounding efficacy of the available sanitizing methods to appropriately deal with food-borne diseases. In fact, chemical sanitizers do not provide an efficient microbial reduction, besides being perceived negatively by the consumers, dangerous for human health, and harmful to the environment, and the conventional thermal treatments may negatively affect physical, nutritional, or bioactive properties of these perishable foods. For these reasons, the industry is investigating alternative nonthermal physical technologies, namely innovative packaging systems, ionizing and ultraviolet radiation, pulsed light, high-power ultrasound, cold plasma, high hydrostatic pressure, and dense phase carbon dioxide, as well as possible combinations between them or with other preservation factors (hurdles). This review discusses the potential of these novel or emerging technologies for decontamination and shelf-life extension of fresh and minimally processed fruits and vegetables. Advantages, limitations, and challenges related to its use in this sector are also highlighted.
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Affiliation(s)
- José Pinela
- a Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança , Bragança , Portugal
| | - Isabel C F R Ferreira
- a Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança , Bragança , Portugal
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20
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Duarte RV, Moreira SA, Fernandes PAR, Santos DI, Inácio RS, Alves SP, Bessa RJB, Saraiva JA. Whey cheese longer shelf-life achievement at variable uncontrolled room temperature and comparison to refrigeration. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13307] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ricardo V. Duarte
- QOPNA, Departamento de Química; Universidade de Aveiro, Campus Universitário de Santiago; Aveiro 3810-193 Portugal
| | - Silva A. Moreira
- QOPNA, Departamento de Química; Universidade de Aveiro, Campus Universitário de Santiago; Aveiro 3810-193 Portugal
| | - Pedro A. R. Fernandes
- QOPNA, Departamento de Química; Universidade de Aveiro, Campus Universitário de Santiago; Aveiro 3810-193 Portugal
| | - Diana I. Santos
- QOPNA, Departamento de Química; Universidade de Aveiro, Campus Universitário de Santiago; Aveiro 3810-193 Portugal
| | - Rita S. Inácio
- QOPNA, Departamento de Química; Universidade de Aveiro, Campus Universitário de Santiago; Aveiro 3810-193 Portugal
| | - Susana P. Alves
- CIISA, Faculdade de Medicina Veterinária; Universidade de Lisboa, Pólo Universitário do Alto da Ajuda, Av. da Universidade Técnica; Lisboa 1300-477 Portugal
| | - Rui J. B. Bessa
- CIISA, Faculdade de Medicina Veterinária; Universidade de Lisboa, Pólo Universitário do Alto da Ajuda, Av. da Universidade Técnica; Lisboa 1300-477 Portugal
| | - Jorge A. Saraiva
- QOPNA, Departamento de Química; Universidade de Aveiro, Campus Universitário de Santiago; Aveiro 3810-193 Portugal
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21
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Pinto C, Moreira SA, Fidalgo LG, Santos MD, Vidal M, Delgadillo I, Saraiva JA. Impact of different hyperbaric storage conditions on microbial, physicochemical and enzymatic parameters of watermelon juice. Food Res Int 2017; 99:123-132. [PMID: 28784468 DOI: 10.1016/j.foodres.2017.05.010] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2017] [Revised: 05/14/2017] [Accepted: 05/14/2017] [Indexed: 11/27/2022]
Abstract
Hyperbaric storage (HS) of raw watermelon juice, up to 10days at 50, 75, and 100MPa at variable/uncontrolled room temperature (18-23°C, RT) was studied and compared with storage at atmospheric pressure (AP) under refrigeration (4°C, RF) and RT, being evaluated microbiological (endogenous and inoculated), physicochemical parameters, and enzymatic activities. Ten days of storage at 50MPa resulted in a microbial growth evolution similar to RF, while at 75/100MPa were observed microbial load reductions on endogenous and inoculated microorganisms (Escherichia coli and Listeria innocua, whose counts were reduced to below the detection limit of 1.00 log CFU/mL), resulting in a shelf-life extension compared to RF. The physicochemical parameters remained stable at 75MPa when compared to the initial raw juice, except for browning degree that increased 1.72-fold, whilst at 100MPa were observed higher colour variations, attributed to a lycopene content decrease (25%), as well as reductions on peroxidase residual activity (16.8%) after 10days, while both polyphenol oxidase and pectin methylesterase residual activities were similar to RF. These outcomes hint HS as a reliable alternative to RF as a new food preservation methodology, allowing energy savings and shelf-life extension of food products. This is the first paper studying the effect of HS on inoculated microorganisms and on a broad number of physicochemical parameters and on endogenous enzymatic activities, for a preservation length surpassing the shelf-life by RF.
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Affiliation(s)
- Carlos Pinto
- QOPNA, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Sílvia A Moreira
- QOPNA, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Liliana G Fidalgo
- QOPNA, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Mauro D Santos
- QOPNA, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Mafalda Vidal
- QOPNA, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Ivonne Delgadillo
- QOPNA, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Jorge A Saraiva
- QOPNA, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
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22
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Misra NN, Koubaa M, Roohinejad S, Juliano P, Alpas H, Inácio RS, Saraiva JA, Barba FJ. Landmarks in the historical development of twenty first century food processing technologies. Food Res Int 2017; 97:318-339. [PMID: 28578057 DOI: 10.1016/j.foodres.2017.05.001] [Citation(s) in RCA: 142] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2017] [Revised: 05/01/2017] [Accepted: 05/03/2017] [Indexed: 12/11/2022]
Abstract
Over a course of centuries, various food processing technologies have been explored and implemented to provide safe, fresher-tasting and nutritive food products. Among these technologies, application of emerging food processes (e.g., cold plasma, pressurized fluids, pulsed electric fields, ohmic heating, radiofrequency electric fields, ultrasonics and megasonics, high hydrostatic pressure, high pressure homogenization, hyperbaric storage, and negative pressure cavitation extraction) have attracted much attention in the past decades. This is because, compared to their conventional counterparts, novel food processes allow a significant reduction in the overall processing times with savings in energy consumption, while ensuring food safety, and ample benefits for the industry. Noteworthily, industry and university teams have made extensive efforts for the development of novel technologies, with sound scientific knowledge of their effects on different food materials. The main objective of this review is to provide a historical account of the extensive efforts and inventions in the field of emerging food processing technologies since their inception to present day.
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Affiliation(s)
- N N Misra
- GTECH, Research & Development, General Mills India Private Limited, Mumbai, India
| | - Mohamed Koubaa
- Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu, CS 60319, 60203 Compiègne Cedex, France
| | - Shahin Roohinejad
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Str. 9, Karlsruhe 76131, Germany; Burn and Wound Healing Research Center, Division of Food and Nutrition, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Pablo Juliano
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC, Australia
| | - Hami Alpas
- Department of Food Engineering, Middle East Technical University (METU), Ankara 06800, Turkey
| | - Rita S Inácio
- Department of Chemistry, Research Unit of Química Orgânica, Produtos Naturais e Agroalimentares (QOPNA), University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Jorge A Saraiva
- Department of Chemistry, Research Unit of Química Orgânica, Produtos Naturais e Agroalimentares (QOPNA), University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda, Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain.
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23
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Lemos ÁT, Ribeiro AC, Fidalgo LG, Delgadillo I, Saraiva JA. Extension of raw watermelon juice shelf-life up to 58days by hyperbaric storage. Food Chem 2017; 231:61-69. [PMID: 28450024 DOI: 10.1016/j.foodchem.2017.03.110] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2017] [Revised: 03/21/2017] [Accepted: 03/21/2017] [Indexed: 10/19/2022]
Abstract
Hyperbaric storage (HS) of raw watermelon juice, at 50, 62.5 and 75MPa, at temperatures of 10, 15 and ≈25°C (room temperature, RT), was studied to evaluate shelf-life comparatively to refrigeration (RF, 4°C). Generally, RF caused an increase of microbial loads to values ≥6.0logCFU/mL after 7days of storage. Contrarily, HS at 62.5/75MPa (15°C) showed a reduction of initial loads, by at least 2.5logCFU/mL, up to 58days, while pH and colour values did not changed under these HS conditions. Additionally, the combination of a lower temperature with HS has beneficial effects to control microbial development, particularly for the lower pressure studied (50MPa/10°C). In conclusion, HS increased watermelon juice shelf-life for at least 58days, indicating a great potential for future RF replacement.
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Affiliation(s)
- Álvaro T Lemos
- QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Ana C Ribeiro
- QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Liliana G Fidalgo
- QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Ivonne Delgadillo
- QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Jorge A Saraiva
- QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
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24
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Bermejo-Prada A, Colmant A, Otero L, Guignon B. Industrial viability of the hyperbaric method to store perishable foods at room temperature. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.08.014] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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25
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Performance of raw bovine meat preservation by hyperbaric storage ( quasi energetically costless) compared to refrigeration. Meat Sci 2016; 121:64-72. [DOI: 10.1016/j.meatsci.2016.05.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2016] [Revised: 04/28/2016] [Accepted: 05/02/2016] [Indexed: 11/17/2022]
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26
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Shelf-life extension of watermelon juice preserved by hyperbaric storage at room temperature compared to refrigeration. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.04.036] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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27
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Hyperbaric storage at room temperature: Effect of pressure level and storage time on the natural microbiota of strawberry juice. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.10.009] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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28
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Bermejo-Prada A, Otero L. Effect of hyperbaric storage at room temperature on color degradation of strawberry juice. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.08.030] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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29
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Hyperbaric storage preservation at room temperature using an industrial-scale equipment: Case of two commercial ready-to-eat pre-cooked foods. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.09.016] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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30
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Effect of hyperbaric storage at room temperature on pectin methylesterase activity and serum viscosity of strawberry juice. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.06.004] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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31
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Kim MY, Lee SH, Jang GY, Li M, Lee YR, Lee J, Jeong HS. Influence of Applied Pressure on Bioactive Compounds of Germinated Rough Rice (Oryza sativa L.). FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1565-1] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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32
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Fernandes PA, Moreira SA, Duarte R, Santos DI, Queirós RP, Fidalgo LG, Santos MD, Delgadillo I, Saraiva JA. Preservation of sliced cooked ham at 25, 30 and 37°C under moderated pressure (hyperbaric storage) and comparison with refrigerated storage. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2015.05.004] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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33
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Bermejo-Prada A, Vega E, Pérez-Mateos M, Otero L. Effect of hyperbaric storage at room temperature on the volatile profile of strawberry juice. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.08.020] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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34
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Santos MD, Queirós RP, Fidalgo LG, Inácio RS, Lopes RP, Mota MJ, Sousa SG, Delgadillo I, Saraiva JA. Preservation of a highly perishable food, watermelon juice, at and above room temperature under mild pressure (hyperbaric storage) as an alternative to refrigeration. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.06.055] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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35
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Probiotic yogurt production under high pressure and the possible use of pressure as an on/off switch to stop/start fermentation. Process Biochem 2015. [DOI: 10.1016/j.procbio.2015.03.016] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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36
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Moreira SA, Fernandes PAR, Duarte R, Santos DI, Fidalgo LG, Santos MD, Queirós RP, Delgadillo I, Saraiva JA. A first study comparing preservation of a ready-to-eat soup under pressure (hyperbaric storage) at 25°C and 30°C with refrigeration. Food Sci Nutr 2015; 3:467-74. [PMID: 26788288 PMCID: PMC4708648 DOI: 10.1002/fsn3.212] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2014] [Revised: 01/19/2015] [Accepted: 01/21/2015] [Indexed: 11/11/2022] Open
Abstract
Hyperbaric storage (HS), storage under pressure at 25°C and 30°C, of a ready‐to‐eat (RTE) soup was studied and compared with refrigeration. Soup was stored at different time (4 and 8 h), temperature (4°C, 25°C, and 30°C), and pressure (0.1, 100, and 150 MPa) conditions, to compare microbial loads and physicochemical parameters. HS resulted in similar (microbial growth inhibition) to better (microbial inactivation) results compared to refrigeration, leading to equal and lower microbial loads, respectively, at the end of storage. Lower/higher pressure (100 vs. 150 MPa) and shorter/longer storage times (4 vs. 8 h) resulted in more pronounced microbial growth inhibition/microbial inactivation. Aerobic mesophiles showed less susceptibility to HS, compared to Enterobacteriaceae and yeast and molds. HS maintained generally the physicochemical parameters at values similar to refrigeration. Thus, HS with no need for temperature control throughout storage and so basically energetically costless, is a potential alternative to refrigeration.
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Affiliation(s)
- Sílvia A Moreira
- QOPNA Departamento de Química Universidade de Aveiro Campus Universitário de Santiago 3810-193 Aveiro Portugal
| | - Pedro A R Fernandes
- QOPNA Departamento de Química Universidade de Aveiro Campus Universitário de Santiago 3810-193 Aveiro Portugal
| | - Ricardo Duarte
- QOPNA Departamento de Química Universidade de Aveiro Campus Universitário de Santiago 3810-193 Aveiro Portugal
| | - Diana I Santos
- QOPNA Departamento de Química Universidade de Aveiro Campus Universitário de Santiago 3810-193 Aveiro Portugal
| | - Liliana G Fidalgo
- QOPNA Departamento de Química Universidade de Aveiro Campus Universitário de Santiago 3810-193 Aveiro Portugal
| | - Mauro D Santos
- QOPNA Departamento de Química Universidade de Aveiro Campus Universitário de Santiago 3810-193 Aveiro Portugal
| | - Rui P Queirós
- QOPNA Departamento de Química Universidade de Aveiro Campus Universitário de Santiago 3810-193 Aveiro Portugal
| | - Ivonne Delgadillo
- QOPNA Departamento de Química Universidade de Aveiro Campus Universitário de Santiago 3810-193 Aveiro Portugal
| | - Jorge A Saraiva
- QOPNA Departamento de Química Universidade de Aveiro Campus Universitário de Santiago 3810-193 Aveiro Portugal
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Duarte RV, Moreira SA, Fernandes PA, Fidalgo LG, Santos MD, Queirós RP, Santos DI, Delgadillo I, Saraiva JA. Preservation under pressure (hyperbaric storage) at 25°C, 30°C and 37°C of a highly perishable dairy food and comparison with refrigeration. CYTA - JOURNAL OF FOOD 2014. [DOI: 10.1080/19476337.2014.971876] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Food Preservation Under Pressure (Hyperbaric Storage) as a Possible Improvement/Alternative to Refrigeration. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9083-x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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